4 ounces crumbly cheese (cotija would be most authentic, but Feta and goat cheese both work great here), plus more for garnish
To serve:
thinly sliced jalapeno
½ a white onion, minced or 1 shallot, thinly sliced
Handful fresh cilantro, chopped
diced avocado
Lime wedges
Hot sauce
Instructions
Preheat oven to 400 degrees F.
Add oil, onion, garlic, and sugar to a large saucepan over medium-low heat. Cook, stirring frequently, until onions are soft and fragrant, but not browned, about 10 minutes.
Add chicken, spices, vinegar, tomato sauce and stock to the pan a stir to combine. Increase heat to medium heat, bring mixture to a boil and cook until sauce is reduced and quite thick, stirring frequently, about 15 minutes. Taste and adjust salt and pepper.
Coat a large baking sheet with foil and coat the foil lightly with oil or cooking spray. Spread half of the tortilla chips on the sheet, then top with half of the chicken mixture and half of the cheese. Repeat this step once more with remaining chips, chicken and cheese. Bake 15 minutes.
Top with a handful of jalapeno, onion or shallot, cilantro, avocado, and lime wedges (or whichever garnishes suit your fancy). Serve and enjoy!
Recipe by Allons-Eat! at https://www.allonseat.com/smoky-pulled-chicken-nachos/